Vegetarian Paella

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Prep time30 minutes
Cooking time30 minutes
Total time1 hour


 There are a lot of layers of flavor in paella, so keep it simple with the side dishes. A tapas-style selection of olives, chewy bread and Spanish cheeses along with a crisp green salad dressed in a vinegar or lemon vinaigrette work well.


1 tablespoon
olive oil
onion, yellow (diced)
bell pepper, red (seeded and diced)
3 cloves
garlic (minced)
zucchini (diced)
2 cups
tomato (canned, diced)
saffron (5 to 10 strands)
2 teaspoons
red pepper flakes (crushed)
1 1/2 cup
rice (medium or short grain)
3 cups
stock, vegetable (room temperature)
1 cup
artichoke hearts (canned, drained and quartered)
2 cups
beans, garbanzo (rinsed and drained)
1/2 teaspoon
1/2 teaspoon
black pepper, ground


In a large oven-proof stock pot or Dutch oven, heat the oil over medium-high heat. Add the onions and bell peppers and sauté for 10 minutes or until softened. Add the garlic, zucchini, diced tomatoes with juice, saffron, paprika and chili flakes, and sauté for 5 to 10 minutes. Add the rice and stock; stir and bring to a boil. Reduce heat to low and simmer for 10 minutes.

Preheat the broiler on the stove while the rice is cooking. Add the artichokes, garbanzo beans, salt and pepper. Cover the pot and simmer for 10 to 15 more minutes. When the liquid is mostly absorbed and the rice is tender, transfer to the broiler for 5 to 10 minutes until the edges of the rice begin to brown and get a bit crispy. Remove from broiler and serve.


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